200g fresh shiitake mushrooms
2 tablespoons olive oil
12 small whole onions (340g), intact, without skin
1 sweet herb bulb (300g) cut into strips
1 bay leaf
25g dried tomato, halved
200g fresh shiitake mushrooms
2 tablespoons olive oil
12 small whole onions (340g), intact, without skin
1 sweet herb bulb (300g) cut into strips
1 bay leaf
25g dried tomato, halved
Soak the mushroom in hot water for about 10 minutes
Remove with a skimmer and reserve
Drain the water and reserve half of it
In a medium-sized baking dish, combine the remaining ingredients, except for the dried tomato
Cover with a proper lid (or plastic wrap, leaving a gap) and bake in high heat for 5 minutes or until the onion starts to become soft, stirring halfway through
Add the mushroom and dried tomato, cover and microwave on high for 2 minutes
Reduce the power to medium, stir well and cook for 5 minutes, stirring halfway through
Add the reserved water, cover and microwave for 6 minutes or until the vegetables are tender
Remove the bay leaf and serve immediately
74 calories per serving
